Active Time
25 MIN
Total Time
40 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 400°. Bring a large skillet of salted water to a boil. Cut the green leafy tops off the ramp bulbs. Add the greens to the skillet and boil until tender, about 2 minutes. With a slotted spoon, transfer the greens to a colander. Add the ramp bulbs to the skillet and boil until just tender, about 4 minutes. Drain the bulbs and cut them in half lengthwise. Squeeze the greens dry and coarsely chop them.

Step 2    

Butter an 8-by-10-inch shallow baking dish. In the skillet, melt the butter. Add the tomato and cook over high heat for 1 minute. Add the ramp greens and bulbs along with the cream and season with salt and pepper. Simmer over moderate heat, stirring gently, until the cream is slightly reduced, about 2 minutes. Transfer the contents of the skillet to the prepared baking dish. Sprinkle with the cheese and bake for about 10 minutes, until bubbling.

Step 3    

Preheat the broiler. Broil the gratin until browned on top and serve hot.

Make Ahead

The blanched ramps can be refrigerated overnight.

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